食用胶联合超声对鸡血豆腐凝胶物化性质、流变特性和体外消化率的影响

为研究复配食用胶联合超声处理对鸡血豆腐凝胶物化性质、流变特性及体外消化率的影响，结合前期实验结果，本实验选择瓜尔豆胶-阿拉伯胶（复配质量比3∶7）和瓜尔豆胶-魔芋胶（复配质量比5∶5）两种复配胶联合超声处理鸡血豆腐凝胶，并以产品出品率、粒径、Zeta电位、二级结构、凝胶流变性和体外消化率等为指标评价其品质。结果表明，添加瓜尔豆胶-魔芋胶联合超声处理后，鸡血豆腐凝胶出品率提高了15.91%；Zeta电位分析结果显示，鸡血蛋白Zeta电位绝对值显著增加（P＜0.05）；经傅里叶变换红外光谱分析及微观结构观察发现，鸡血内部蛋白分子间作用力增强，形成的鸡血蛋白凝胶网络更加稳定；流变学分析结果显示，鸡血豆腐凝胶体系储能模量G’及损耗模量G”明显上升，但相位角δ变化不明显；体外模拟消化结果显示体外消化率提升至82.93%。瓜尔豆胶-阿拉伯胶联合超声处理后，鸡血豆腐凝胶出品率、粒径、Zeta电位、二级结构、流变性和体外消化率呈现出与瓜尔豆胶-魔芋胶联合超声处理组类似的趋势，但整体效果略低于瓜尔豆胶-魔芋胶联合超声处理组。综上，复配食用胶联合超声处理不仅能改善鸡血豆腐凝胶特性，还能提高其消化率，本实验可为肉鸡养殖与屠宰加工企业提高产品附加值提供理论依据。

Effect of Food Gum Combined with Ultrasonic Treatment on Physicochemical,Rheological and in Vitro Digestibility Properties of Chicken Blood Tofu

The effect of mixed food gums combined with ultrasonic treatment on physicochemical properties, rheological properties and in vitro digestibility of chicken blood tofu gels was studied. Guar gum mixed with Arabic gum (3:7, m/m) and guar gum mixed with konjac gum (5:5, m/m) were evaluated. The quality of chicken blood tofu was evaluated in terms of its yield, particle size, zeta potential, protein secondary structure, rheology and in vitro digestibility. The results showed that the yield of chicken blood tofu was increased by 15.91% after the addition of guar gum mixed with konjac gum combined with ultrasonic treatment. Additionally, the absolute value of zeta potential was significantly increased (P < 0.05). Fourier transform infrared (FTIR) spectroscopic analysis and microstructure observation indicated that mixed food gums combined with ultrasonic treatment enhanced protein-protein interactions in chicken blood tofu, resulting in the formation of a more stable gel network. The storage modulus G’ and loss modulus G” were increased significantly, but there was no significant difference in phase angle. Additionally, in vitro digestibility of chicken blood tofu was increased to 82.93%. The two treatments had similar effects on the yield, particle size, zeta potential, protein secondary structure, rheology and in vitro digestibility of chicken blood tofu. But guar gum mixed with Arabic gum was generally more effective than guar gum mixed with konjac gum. These results suggested that mixed food gums combined with ultrasonic treatment not only improved the quality of chicken blood tofu gels, but also increased the in vitro digestibility, which can provide a theoretical basis for broiler breeding, slaughtering and processing enterprises to increase the added value of their products.